Bangladeshi Cuisine 69

Name Cuisine Photo
Aloo Ki Tikki
"Aloo" means potato, and the word "tikki" means a small cutlet or croquette. It is made of boiled potatoes onions and curry and other spices.
Baingan Bharta
It is a South Asian dish, that originated in Punjab, bearing a resemblance to baba ghanoush. Baingan bharta is a part of the national cuisines of India, Pakistan, and Bangladesh. It is a vegetarian dish that is prepared ...
Bakarkhani
It is also known as bakar khani roti or Nim Sukha, is a thick, spiced flat-bread that is part of the Mughlai cuisine originated in Old Dhaka in central Bangladesh. Bakarkhani is almost biscuit-like in texture, with a ...
Balushahi
It is a traditional dessert in Indian, Pakistani, Nepali and Bangladeshi cuisine. It is a famous sweet of Harnaut of South Bihar. It is similar to a glazed doughnut in terms of ingredients, but differs in texture and ...
Beef Birani
The beef birani is made with small cubes of beef, regular spices, onions and lots of tomatoes. It has a distinct tomato, jeera, dhania flavour. The spices and condiments used in birani may include clarified butter, nutmeg, mace, ...
Beef Kala Bhuna
It is a famous cuisine of Bangladesh Puran Dhaka specially. It is a famous recipe of al restaurant in Bangladesh.Beef curried with several dark colored spices to create the ‘kala/black’ color. It is prepared by Beef, onion,yogurt and ...
Beef Samosas
Ingredients: 2 large potatoes, peeled 1 cup frozen peas, thawed 2 tablespoons vegetable oil 1/2 teaspoon cumin seeds 1 bay leaf, crushed 2 large onions, finely chopped 1 pound ground beef 4 cloves garlic, crushed 1 tablespoon minced ...
Begun Bhaja
Cut the eggplant crosswise into round ½-inch slices. Clean and dry the pieces completely. Mix with turmeric, salt and chili powder and set aside for 2 to 3 minutes. Heat oil in a pan and deep fry the ...
Bhapaa Aloo
The humble potato tossed in local flavours of panch phoron, coconut paste and mustard oil. Simple yet satisfying! http://food.ndtv.com/lists/10-best-bengal...
Bhuna
Bhuna is technically an Indian cooking technique in which spices are fried in very hot oil, often until they have formed a paste. For many people, however, the term bhuna is used to refer to a curry dish ...